Yield: 4 Servings
|1 \N||Bag (12 oz.) white chocolate pieces|
|1 carton||(1/2 pt.) whipping cream|
|1 carton||(8 oz.) Cool Whip|
|1 pack||(3 oz.) cream cheese; softened|
|36 \N||Lady fingers; split (three 3 ounce|
|1¼ cup||Strong coffee|
|7 tablespoons||Brandy or rum (optional)|
|7 pints||Baskets fresh strawberries stemmed, divide|
1. To make filling, melt white chocolate chips with ¼ cup milk in top of double boiler over hot, not boiling water. (You may use microwave, on medium high setting, but be careful not to burn). Stir until smooth; cool to room temperature.
2. In large mixer bowl, beat cream cheese until fluffy. Stir in melted chips. Whip cream to form soft peaks. Gradually whisk into cream cheese mixture, along with Cool Whip. Set aside.
3. Line side of 9x3 springform pan with lady finger halves, cut sides in.
In small bowl, combine coffee and brandy. Arrange ½ the remaining ladyfingers on bottom of pan. Brush with half the coffee mixture. Cover with half the filling. Slice 1 basket of strawberries-layer over filling.
Repeat ladyfinger, coffee and filling layer. Cover and refrigerate at least 4 hours or overnight. Remove side of pan. Halve remaining strawberries.
Arrange decoratively on top.
P.S. You may vary recipe by omitting berries, and sprinkling dry cocoa on top of each layer. Also, you may wish to use a deep glass bowl, instead of springform pan.
Posted to FOODWINE Digest by Mari-Ann Jennings <passionatecook@...> on Sep 8, 1997